Vegan Pumpkin Soup 2
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Recipe: Pumpkin Soup

Vegan Pumpkin Soup 2
Source: Loving It Vegan

We are thankful to Loving it Vegan for the following recipe. This blog has many family friendly eats to try! 

Now that the winter season is well and truly upon us, it is the perfect time to make a warm, cozy soup for dinner! This soup serves four and can even be frozen if needed. Deliciously simple, this soup will warm up the whole family on a cold night!

Ingredients:

1 tablespoon of coconut oil or alternative oil

1 medium brown onion, chopped

1 teaspoon of ginger, minced or finely chopped

1/2 teaspoon of cayenne pepper

1 teaspoon of thyme

9 cups of pumpkin, peeled and cubed

400ml of canned coconut cream

1 and 1/2 cups of vegetable stock

Salt and pepper to taste

Method:

1. Add the coconut oil to a saucepan with the chopped onion, garlic and ginger. Sauté ingredients.
2. Add the thyme and cayenne pepper. Sauté until the onions are softened.
3. Add in the coconut cream, vegetable stock and the pumpkin. Bring to the boil.
4. Turn down the heat and simmer until the pumpkin is soft and cooked (roughly around 10 minutes).
5. Transfer to a blender jug or use an immersion blender to blend it smooth.
6. Pour soup back into the saucepan to reheat.
7. Add salt and pepper to taste.

This recipe is not yet featured on our menu, but we love making it for our families.

Did you know that our menu is 100% plant-based?

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